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Kalkandu (Kallusakkare) Pongal Recipe | Rice Pudding with Rock Candy

Introduction

Kalkandu (Kallusakkare) Pongal is a traditional South Indian delicacy that holds a special place during the festive season, especially for the Pongal festival and other major religious occasions. This sweet, aromatic dish, made with rice, milk, rock candy (Kallusakkare), ghee, and saffron, brings together the perfect balance of flavors that are both soothing and indulgent. It is not just a dish, but an offering of love and devotion, traditionally prepared as Naivedyam (offering to God) during festivals.

This sweet Pongal is creamy, fragrant, and filled with the goodness of dry fruits, making it an ideal dessert for special occasions. You can serve it as a dessert after a hearty meal or as a treat when you have guests over. The optional addition of pachai karpooram (edible camphor) gives this rice pudding a divine aroma and taste that’s hard to resist. While it’s not necessary, this small ingredient truly elevates the flavor profile of the dish. Try it for yourself and you’ll understand why it’s so cherished in South Indian homes!


Ingredients

Ingredient Quantity
Rice 1/4 cup
Milk 1 cup
Candy Sugar (Kalkandu/Kallusakkare) 1/4 cup
Ghee 4 teaspoon
Dry Fruits (raisins, cashews) 4-6 pieces (adjust as preferred)
Saffron strands 1 pinch
Edible Camphor (Pachai Karpooram) 1 pinch (optional but recommended)

Allergen Information

  • Dairy: Contains milk and ghee, which may not be suitable for those with lactose intolerance or a dairy allergy.
  • Nuts: Contains cashews and raisins, which are allergens for those with nut sensitivities.
  • Ghee: As a clarified butter, it is high in saturated fats and may not be suitable for those on low-fat or heart-healthy diets.

Dietary Preferences

  • Vegetarian: This recipe is entirely vegetarian, making it suitable for those following a vegetarian diet.
  • Gluten-Free: The recipe is naturally gluten-free, as it doesn’t contain any wheat or gluten-based ingredients.
  • Nut-Free Option: The recipe can be modified by omitting the dry fruits (raisins and cashews) for a nut-free version.
  • Lactose-Free: For those who are lactose intolerant, you can substitute the milk with a plant-based alternative like coconut milk, though it may alter the flavor slightly.

Preparation and Cooking Instructions

Step 1: Preparing the Rice

  • Start by washing and soaking the rice for about 10 minutes to remove any excess starch. After soaking, cook the rice by pressure cooking it with 1 cup of milk for 4-5 whistles, or until the rice is soft and fully cooked. Allow the pressure to release naturally.

Step 2: Mashing the Rice

  • Once the pressure has released, open the lid and mash the rice well while it’s still hot. This will help in achieving a smooth, creamy texture for the pudding. Set the mashed rice aside.

Step 3: Frying the Dry Fruits

  • In a small pan, heat 1 teaspoon of ghee over medium heat. Add the cashews and raisins to the pan and fry them until they become plump and golden brown. Set them aside for later use.

Step 4: Soaking the Saffron

  • While the rice is cooking, soak the saffron strands in 1 tablespoon of hot milk for 10 minutes. This will help release the flavor and color from the saffron, adding a vibrant golden hue to your pongal.

Step 5: Mixing the Ingredients

  • In a non-stick pan, add the mashed rice along with the Kalkandu (rock candy sugar). Don’t worry if the sugar dissolves and leaves some water in the vessel – this is normal, and the rice pudding will thicken as it cools down.
  • Add half of the ghee, the soaked saffron, and mix everything well. Allow the mixture to cook for a few minutes on low heat, ensuring that all the flavors blend together harmoniously.

Step 6: Adding Edible Camphor

  • If you have edible camphor (pachai karpooram), add a pinch to the pudding. This is optional, but it adds a unique fragrance and taste that is typical of South Indian sweets. Once added, turn off the heat.

Step 7: Final Touches

  • Add the remaining ghee, if any, to the pudding and mix well. Then, stir in the fried raisins and cashews for an added crunch and sweetness.

Serving Suggestions

Kalkandu (Kallusakkare) Pongal is best enjoyed as a dessert during festive meals. It pairs beautifully with traditional dishes like Paruppu Podi (dal powder) and can be served during lunch or dinner as part of the festival’s offerings. The rich, creamy texture of this rice pudding makes it a perfect treat to end any meal on a sweet note.


Tips and Variations

  • Flavor Boost: You can enhance the flavor of your Kalkandu Pongal by adding a small amount of cardamom powder along with the saffron.
  • Vegan Option: For a vegan version, you can replace the ghee and milk with coconut oil and coconut milk, respectively. The dish will have a slightly different flavor but will still be delicious.
  • Sugar Substitution: If rock candy is not available, you can use regular sugar as an alternative, though the authentic taste of Kalkandu Pongal comes from the unique flavor of the candy sugar.

Conclusion

Kalkandu (Kallusakkare) Pongal is a quintessential South Indian sweet dish that brings together the delicate flavors of rice, milk, ghee, and rock candy in a beautifully aromatic and creamy pudding. This dish not only fills your heart with joy but also offers a sense of nostalgia for those who grew up enjoying it during festivals. Whether you’re making it for a special occasion, a festive offering, or simply as a treat for family and friends, this rice pudding will surely be a crowd-pleaser. Add a pinch of edible camphor for an extra touch of authenticity and fragrance, and enjoy the divine flavors of this traditional delicacy.

Happy cooking, and enjoy the sweet moments!

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